Dark Chocolate Peanut Butter Cups

Keto dark chocolate peanut butter cups with no added sweeteners.



Chocolate Layer:

  • 3 oz dark chocolate
  • 4 tbsp butter
  • 3 tbsp heavy whipping cream, room temp
  • 1/2 tsp vanilla extract

Peanut Butter Layer:

  • 3/4 cup peanut butter
  • 4 tbsp butter, melted
  • 1/2 tsp vanilla extract


  • Line a mini muffin tray with mini muffin tins
  • Melt dark chocolate and 4 tbsp butter together in a saucepan over medium-low heat.
  • Once melted, set aside for a few minutes to avoid curdling when you add the heavy cream. Adding cream that is at room temperature will also help this.
  • Once cooled, whisk in the heavy cream and vanilla extract. Combine well.
  • Add the chocolate layer to the lined mini muffin tins in 1/2 tbsp increments.
  • Place in the freezer to firm for 5-10 minutes.
  • Combine the peanut butter, 4 tbsp of melted butter and vanilla extract in a mixing bowl.
  • Use a hand mixer on medium speed to combine the mixture well.
  • Remove the firmed chocolate layer from the freezer. Spoon the peanut butter layer over the chocolate layer in 1/2 tbsp increments.
  • Place in the freezer for an additional 20-30 minutes.
  • Once solid, store in an airtight container or a Ziploc bag in the freezer or fridge.



Keywords: Keto Dark Chocolate Peanut Butter Cups, Low Carb Peanut Butter Cups, Peanut Butter Cups Fat Bomb Recipe